1-First Step: Prep and mise en place: Measure and chop ingredients: Mince 1 jalapeño (seeded if you want less heat) and 3 garlic cloves, thinly slice 4 scallions, dice 4 ripe tomatoes, and chop 1 yellow onion finely. Have 1/4 cup cilantro, 2 tablespoons lime juice, and salt measured and ready.

2-Line a rimmed baking sheet with parchment and preheat your oven to 400°F with the rack in the middle position. This saves time once the beef is ready to assemble.

3-Shred 8 ounces Mexican blend cheese if not pre-shredded and open two 13-ounce bags of tortilla chips so they are easy to layer.

4-Second Step: Make the quick salsa: In a medium bowl, combine: 1 minced jalapeño pepper (seeded), 4 thinly sliced scallions, 1 minced garlic clove, 1/4 cup fresh cilantro leaves, 1/2 teaspoon salt, 2 tablespoons lime juice, and 4 diced ripe tomatoes. Stir gently to mix. Taste and add a pinch more salt or lime if needed. Set aside at room temperature while you cook the beef so the flavors bloom.

5-Third Step: Cook the spicy beef: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and cook until softened, about 3 minutes.

6-Add 3 minced garlic cloves and cook 1 minute more, stirring, but do not let the garlic brown.

7-Add 1 pound lean ground beef (90-93% lean) to the skillet. Sprinkle 1 tablespoon chili powder, 1 teaspoon dried oregano, 2 teaspoons ground cumin, 1/4 teaspoon cayenne pepper, and 1 teaspoon salt evenly over the meat. Stir to combine.

8-Increase heat to medium-high and cook, breaking up the meat with a spatula, until no longer pink and slightly caramelized in spots, about 4-5 minutes. Stir in 2 tablespoons tomato paste and cook 30-60 seconds more to incorporate. Taste and adjust salt or spice as needed. If using ground turkey, cook 8-10 minutes until fully done and add a splash of beef or chicken broth if it looks dry.

9-Fourth Step: Assemble the nachos: On the prepared rimmed baking sheet, spread half the tortilla chips in an even layer. Spoon half the cooked beef over the chips, then scatter half the shredded cheese and half the optional thinly sliced jalapeño peppers.

10-Repeat the layers with the remaining chips, beef, cheese, and jalapeño slices so you get even coverage that melts consistently.

11-Fifth Step: Bake and finish: Bake in the preheated 400°F oven for 7-10 minutes, or until the cheese is melted and bubbling. For a bit of crisped edges on the cheese, switch the oven to broil for the last 1-2 minutes while watching closely so nothing burns.

12-Remove the nachos from the oven and let rest for 1-2 minutes. Spoon the quick salsa over the top or serve it on the side so chips stay crisp. Offer lime wedges, sour cream, and store-bought guacamole as optional garnishes.

13-Final Step: Serve and enjoy: Serve immediately on the baking sheet or transfer to a large platter. Encourage guests to take small portions at a time so the chips stay crunchy. Leftovers can be stored separately (see storage tips below).